This is a great recipe for warm days. It is both light and filling! It is also easy on your mid-section (especially if you choose to grill instead of fry). I also like it because it’s so easy to whip up after a busy day and greatly satisfying. Serves 2.

To make the horseradish cream, whisk all the ingredients in a small bowl with a bit of black pepper. Cover and chill for at least 15 minutes.

Bring a pot of lightly salted water to boil, add the beans, and blanch for 4 minutes or until tender. Drain, refresh under cold water, and drain again.

Meanwhile, heat olive oil in frying pan. Lightly salt your raw steaks and fry with onions (You could grill instead of fry if you’d like.) I like my husband do this part. He’s much better with steaks then I am! We like our steaks rare so it doesn’t take long. The salt will help sear the outside so the inside will remain tender. The onions should be slightly browned before you take them off. Wrap cooked steak and onions in foil to keep warm. Remember that they will continue to cook after you’ve removed them from the frying pan and adjust your cooking time accordingly.

Toss your spinach, tomatoes and beans and arrange on serving plates. Slice your beef thinly across the grain, then layer over the salad. Arrange cooked onions on top and drizzle with your horseradish dressing. Season with sea salt and black pepper. Enjoy!

(I adapted this recipe from Tossed, page 36. I love this cookbook and strongly recommend it.)